Almond Free Peppercorn Herb Oil
This fragrant infused oil is the kind of finishing touch that makes a simple dish taste like it came from a restaurant kitchen. Warm olive oil coaxes the heat out of cracked black peppercorns and red pepper flakes while fresh thyme and rosemary release their woodsy, aromatic oils — the result is bold, layered, and deeply savory. A hit of lemon zest stirred in off the heat keeps everything bright and keeps the herbs from going bitter. It's the kind of condiment you'll want to drizzle over roasted vegetables, grilled bread, pasta, or a good piece of fish. Store-bought flavored oils can be a minefield of hidden additives and mystery nut-derived ingredients, so making your own at home means you know exactly what's in the bottle. The technique is gentle and forgiving — just low heat, a short steep, and a quick strain — and the whole thing comes together in under twenty minutes. Keep a jar in the fridge and you've got an instant flavor upgrade ready to go all week long.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tbsp black peppercorns, coarsely cracked
- ½ tsp red pepper flakes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp lemon zest (from about ½ lemon)
- ¼ tsp fine sea salt
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Crack the black peppercorns coarsely using a mortar and pestle or the flat side of a heavy skillet — you want rough, uneven pieces, not a fine powder.
- 2
Combine the olive oil, cracked peppercorns, red pepper flakes, thyme sprigs, and rosemary sprigs in a small saucepan. Warm over low heat until the oil is fragrant and small bubbles form lazily around the herbs, about 3–5 minutes. Do not let the oil simmer vigorously or the herbs will turn bitter.
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